Dessert
Fereni
فرنی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Dessert
- Where it is eaten
- Eaten across Iran
- Serving
- 150 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- milk dairy 500 mL
- rice flour 300 g
- flour starch gluten 200 g
- sugar 180 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Dissolve the starch in the listed liquid until smooth.
Add sugar and rosewater or other flavorings and cook over low heat, stirring continuously.
When glossy and thick, add nuts or other inclusions if used.
Pour into a mold, cool until set, and cut into portions.
Cook's notes
Dissolve the starch completely in cold liquid and use gentle heat. Continuous stirring prevents lumps and scorching.
Background
This sweet or dessert is known in multiple parts of Iran and, depending on the region, may appear at Nowruz, gatherings, nazri occasions, or everyday hospitality. Recipes and shapes can vary between households.
Nutrition
| Energy | 230 kcal |
|---|---|
| Protein | 6 g |
| Fat | 7 g |
| Carbohydrate | 36 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0221 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods